Brace yourself for a sweet adventure! We’ve gathered 19 irresistible maple nut recipes that transform simple ingredients into decadent treats. From gooey cookies to crunchy clusters, these goodies are perfect for satisfying your sweet tooth or impressing guests. Get ready to fill your kitchen with the warm, comforting aroma of maple and nuts—you won’t want to stop at just one!
Maple Nut Blondies
Amp up your dessert game with these chewy, nutty blondies that’ll have everyone begging for the recipe. They’re packed with maple flavor and crunchy pecans—perfect for fall baking or anytime cravings hit. Get ready to bake up something seriously addictive.
Ingredients
– 1 cup unsalted butter, clarified and cooled to room temperature
– 1 cup dark brown sugar, firmly packed
– ½ cup pure maple syrup, grade A amber
– 2 large pasture-raised eggs, lightly beaten
– 2 teaspoons pure vanilla extract
– 2 cups all-purpose flour, sifted
– 1 teaspoon baking powder
– ½ teaspoon fine sea salt
– 1 cup toasted pecans, roughly chopped
Instructions
1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a stand mixer fitted with the paddle attachment, cream the clarified butter and dark brown sugar on medium speed for exactly 3 minutes until light and fluffy.
3. Tip: Scrape down the bowl halfway through creaming to ensure even incorporation and maximum aeration.
4. Add the pure maple syrup and mix on low speed until fully combined, about 30 seconds.
5. Incorporate the lightly beaten pasture-raised eggs one at a time, mixing for 20 seconds after each addition until just blended.
6. Stir in the pure vanilla extract with a spatula until uniform.
7. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt.
8. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no streaks of flour remain, about 1 minute.
9. Fold in the toasted pecans with a spatula until evenly distributed throughout the batter.
10. Tip: Toasting the pecans beforehand enhances their nutty flavor and adds a deeper crunch.
11. Spread the batter evenly into the prepared pan using an offset spatula, smoothing the top.
12. Bake in the preheated oven for 25-28 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
13. Tip: Avoid overbaking to maintain a soft, chewy center—the blondies will continue to set as they cool.
14. Allow the blondies to cool completely in the pan on a wire rack for at least 1 hour before slicing into squares.
15. For clean cuts, use a sharp knife wiped clean between slices.
Fudgy and dense with a crackly top, these blondies offer a rich maple sweetness balanced by the earthy crunch of pecans. Serve them warm with a scoop of vanilla bean ice cream for an indulgent treat, or pack them for a picnic—they hold up beautifully and travel well.
Chewy Maple Nut Cookies
Brace yourself for cookie perfection. These chewy maple nut cookies deliver deep caramel notes with satisfying crunch—no mixer required for this fuss-free dough.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– ¾ cup unsalted butter, softened to 65°F
– 1 cup dark brown sugar, packed
– ¼ cup pure maple syrup
– 1 large pasture-raised egg, lightly beaten
– 2 teaspoons pure vanilla extract
– 1 cup toasted pecans, roughly chopped
Instructions
1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together flour, baking soda, and sea salt in a medium bowl.
3. In a separate bowl, cream softened butter and dark brown sugar for 3 minutes until pale and fluffy.
4. Add maple syrup, beaten egg, and vanilla extract; mix until fully incorporated.
5. Gradually fold dry ingredients into wet ingredients using a spatula until just combined.
6. Gently fold in toasted pecans until evenly distributed.
7. Scoop 2-tablespoon portions of dough, rolling into balls and placing 2 inches apart on prepared sheets.
8. Bake for 10-12 minutes until edges are golden but centers appear slightly underdone.
9. Cool cookies on baking sheets for 5 minutes to set structure.
10. Transfer to wire racks to cool completely.
Outrageously chewy with glassy maple-kissed tops and buttery pecans in every bite. Serve warm with a drizzle of maple glaze or crumble over vanilla ice cream for next-level texture play.
Maple Nut Granola Bars
Elevate your snack game with these irresistible maple nut granola bars. Packed with wholesome ingredients and natural sweetness, they’re the perfect grab-and-go fuel for busy days. Crunchy, chewy, and utterly addictive—you’ll want to batch-make these STAT.
Ingredients
– 2 cups old-fashioned rolled oats
– 1 cup raw almonds, coarsely chopped
– 1/2 cup pure maple syrup
– 1/4 cup unsalted butter, melted
– 1/4 cup packed dark brown sugar
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon fine sea salt
– 1/2 teaspoon ground cinnamon
Instructions
1. Preheat your oven to 325°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Spread the rolled oats and chopped almonds evenly on a rimmed baking sheet and toast in the preheated oven for 10 minutes, until fragrant and lightly golden.
3. In a medium saucepan, combine the maple syrup, melted unsalted butter, and dark brown sugar over medium heat.
4. Bring the mixture to a simmer, stirring constantly with a whisk until the sugar dissolves completely, about 3 minutes.
5. Remove the saucepan from the heat and stir in the pure vanilla extract, fine sea salt, and ground cinnamon until well incorporated.
6. Transfer the toasted oats and almonds to a large mixing bowl and pour the warm syrup mixture over them.
7. Use a spatula to fold and stir until all the dry ingredients are thoroughly coated with the syrup.
8. Tip: Work quickly while the syrup is warm to ensure even distribution and easy mixing.
9. Press the mixture firmly and evenly into the prepared baking pan, using the bottom of a measuring cup to compact it tightly.
10. Tip: Applying even pressure prevents the bars from crumbling later—aim for a uniform thickness.
11. Bake in the preheated oven at 325°F for 20–22 minutes, until the edges are golden brown and the center appears set.
12. Remove from the oven and allow to cool completely in the pan on a wire rack for at least 1 hour to firm up.
13. Tip: For clean cuts, chill the cooled bars in the refrigerator for 30 minutes before slicing.
14. Lift the slab out using the parchment overhang and cut into 12 even bars with a sharp knife.
Perfect for on-the-go snacking or a quick breakfast, these bars boast a satisfying crunch from the toasted nuts and a deep, caramel-like sweetness from the maple. Pair them with a dollop of Greek yogurt or crumble over ice cream for a decadent twist.
Maple Nut Fudge
Perfect your dessert game with this decadent maple nut fudge. Packed with rich, autumnal flavors and a satisfying crunch, it’s the ultimate sweet treat. Whip up a batch in under an hour for instant indulgence.
Ingredients
– 2 cups granulated sugar
– ¾ cup heavy cream
– ½ cup pure maple syrup, Grade A dark amber
– ¼ cup unsalted butter, cut into ½-inch cubes
– 1 teaspoon pure vanilla extract
– 1 cup toasted pecans, roughly chopped
– 1 teaspoon flaky sea salt
Instructions
1. Line an 8×8-inch baking pan with parchment paper, allowing a 2-inch overhang on two sides.
2. Combine 2 cups granulated sugar, ¾ cup heavy cream, and ½ cup pure maple syrup in a heavy-bottomed saucepan.
3. Cook over medium heat, stirring constantly with a wooden spoon, until the sugar fully dissolves, about 3–4 minutes.
4. Attach a candy thermometer to the saucepan, ensuring it does not touch the bottom.
5. Bring the mixture to a boil without stirring, and cook until it reaches 238°F (soft-ball stage), which should take 8–10 minutes.
6. Remove the saucepan from the heat and add ¼ cup unsalted butter cubes and 1 teaspoon pure vanilla extract; do not stir.
7. Let the mixture cool undisturbed until the thermometer reads 110°F, approximately 30–40 minutes.
8. Tip: For a smooth texture, avoid stirring during cooling to prevent premature crystallization.
9. Vigorously beat the mixture with a hand mixer on medium speed until it thickens, loses its gloss, and lightens in color, about 5–7 minutes.
10. Tip: Stop beating as soon as the fudge holds its shape when dropped from a spoon to avoid graininess.
11. Fold in 1 cup toasted pecans and 1 teaspoon flaky sea salt until evenly distributed.
12. Immediately pour the fudge into the prepared pan and spread it into an even layer with an offset spatula.
13. Tip: Press additional toasted pecans onto the surface for extra crunch and visual appeal.
14. Refrigerate the fudge for at least 2 hours, or until fully set and firm to the touch.
15. Use the parchment overhang to lift the fudge from the pan, and cut it into 1-inch squares with a sharp knife.
Rich, creamy fudge melts on the tongue with deep maple sweetness, balanced by the nutty crunch and a hint of salt. Serve it chilled alongside strong coffee or crumbled over vanilla ice cream for an elevated dessert experience.
Maple Pecan Nut Brittle
Fling open your pantry—this isn’t your grandma’s brittle. We’re crafting a glossy, shatteringly crisp maple pecan masterpiece that demands attention. Get ready to impress.
Ingredients
– 1 cup pure maple syrup (Grade A, dark amber)
– 1/2 cup granulated sugar
– 1/4 cup unsalted European-style butter, cubed
– 1/4 tsp fine sea salt
– 1 tsp pure vanilla extract
– 1 1/2 cups raw pecan halves, lightly toasted
– 1/4 tsp baking soda
Instructions
1. Line a half-sheet pan with a silicone baking mat or parchment paper.
2. Combine 1 cup pure maple syrup, 1/2 cup granulated sugar, 1/4 cup unsalted European-style butter (cubed), and 1/4 tsp fine sea salt in a heavy-bottomed saucepan.
3. Attach a candy thermometer to the saucepan, ensuring it does not touch the bottom.
4. Cook the mixture over medium heat, stirring constantly with a heat-resistant spatula until the butter melts and the sugar dissolves completely, about 3–4 minutes.
5. Increase the heat to medium-high and bring the mixture to a boil without stirring.
6. Continue boiling until the candy thermometer reads 300°F (hard crack stage), which should take approximately 8–10 minutes; watch for a deep amber color.
7. Tip: Avoid stirring during boiling to prevent crystallization—gently swirl the pan if needed for even heating.
8. Immediately remove the saucepan from the heat and stir in 1 tsp pure vanilla extract and 1/4 tsp baking soda; the mixture will foam vigorously.
9. Quickly fold in 1 1/2 cups raw pecan halves (lightly toasted) until fully coated.
10. Tip: Work swiftly after adding baking soda to incorporate ingredients before the candy sets.
11. Pour the mixture onto the prepared sheet pan, spreading it evenly into a thin layer using an offset spatula.
12. Allow the brittle to cool completely at room temperature for about 45–60 minutes until hardened and crisp.
13. Tip: For clean breaks, score the brittle with a knife while still warm but not fully set.
14. Break the cooled brittle into irregular pieces by hand or with a mallet.
Buttery, complex notes from the maple syrup meld with the toasty pecans for a addictive crunch. Serve it crumbled over vanilla bean ice cream or gift it in elegant jars—this brittle elevates any occasion with its sophisticated sweetness.
Maple Nut Muffins
You need these maple nut muffins in your life. They’re cozy, sweet, and packed with crunch—perfect with your morning coffee or as an afternoon pick-me-up.
Ingredients
– 2 cups all-purpose flour
– ¾ cup granulated sugar
– 2 teaspoons baking powder
– ½ teaspoon fine sea salt
– 2 large pasture-raised eggs, lightly beaten
– 1 cup whole milk
– ½ cup pure maple syrup
– ½ cup unsalted butter, melted and cooled
– 1 teaspoon pure vanilla extract
– 1 cup chopped toasted pecans
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until fully combined.
3. In a separate bowl, combine the lightly beaten pasture-raised eggs, whole milk, pure maple syrup, melted unsalted butter, and pure vanilla extract, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just incorporated; avoid overmixing to keep the muffins tender.
5. Gently fold in the chopped toasted pecans until evenly distributed throughout the batter.
6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
7. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
8. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Out of the oven, these muffins boast a moist, tender crumb with a rich maple sweetness and the satisfying crunch of toasted pecans. Serve them warm with a drizzle of extra maple syrup or alongside a scoop of vanilla bean ice cream for a decadent treat.
Maple Walnut Pancakes
Whip up the coziest fall breakfast that’ll have your kitchen smelling like a Vermont cabin. These aren’t your average flapjacks—they’re fluffy, nutty, and drenched in maple goodness. Get ready to stack ‘em high and dig in!
Ingredients
– 1½ cups all-purpose flour
– 2 teaspoons baking powder
– ½ teaspoon fine sea salt
– 1 large pasture-raised egg, lightly beaten
– 1¼ cups whole milk
– 3 tablespoons pure maple syrup
– 2 tablespoons clarified butter, melted
– 1 teaspoon vanilla extract
– ½ cup toasted walnuts, roughly chopped
– Clarified butter for greasing
Instructions
1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until fully combined.
2. In a separate bowl, combine the lightly beaten pasture-raised egg, whole milk, pure maple syrup, melted clarified butter, and vanilla extract, whisking until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just incorporated; a few lumps are fine to avoid overmixing.
4. Fold in the roughly chopped toasted walnuts evenly throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
6. Pour ¼ cup portions of batter onto the hot surface, spacing them to allow for spreading.
7. Cook for 2–3 minutes until bubbles form on the surface and the edges appear set.
8. Flip the pancakes carefully and cook for an additional 1–2 minutes until golden brown and cooked through.
9. Transfer to a warm plate and repeat with the remaining batter, greasing the skillet as needed.
10. Serve immediately with additional maple syrup and toasted walnuts if desired.
Serve these pancakes warm for a crisp exterior that gives way to a tender, airy crumb. The toasted walnuts add a satisfying crunch, while the maple infusion delivers a deep, caramelized sweetness that’s pure autumn comfort. Try topping with a dollop of whipped cream and a drizzle of extra syrup for an indulgent twist!
Maple Nut Bread
Craving cozy fall vibes? This maple nut bread delivers autumn in every slice—toasty, sweet, and utterly irresistible. Get ready to bake your new seasonal obsession.
Ingredients
– 2 cups all-purpose flour
– 1 cup pure maple syrup
– 1/2 cup unsalted butter, melted and cooled
– 2 large pasture-raised eggs, lightly beaten
– 1/2 cup whole milk
– 1 cup chopped toasted pecans
– 1 tsp baking soda
– 1/2 tsp fine sea salt
– 1 tsp pure vanilla extract
Instructions
1. Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan with butter.
2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until fully combined.
3. In a separate bowl, vigorously whisk the pure maple syrup, melted unsalted butter, lightly beaten pasture-raised eggs, whole milk, and pure vanilla extract until emulsified and smooth.
4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just incorporated—avoid overmixing to prevent a tough crumb.
5. Gently fold in the chopped toasted pecans, reserving a handful for topping if desired.
6. Transfer the batter to the prepared loaf pan and spread evenly with the spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
8. Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely—this prevents sinking and ensures even texture.
9. For optimal slicing, wrap the cooled loaf in plastic wrap and let it rest overnight; the flavors deepen and the crumb firms up beautifully.
Perfectly moist with a crackly crust, this bread boasts rich maple sweetness balanced by nutty crunch. Serve thick slices toasted with a smear of cultured butter or crumbled over vanilla bean ice cream for a decadent dessert twist.
Maple Almond Biscotti
Ditch the boring cookies—this maple almond biscotti delivers crunch with class. Double-baked for maximum snap and infused with rich maple sweetness. Toasted almonds add nutty depth in every sophisticated bite.
Ingredients
– 2 cups all-purpose flour
– ¾ cup granulated sugar
– 1 teaspoon baking powder
– ½ teaspoon fine sea salt
– 2 large pasture-raised eggs, lightly beaten
– ¼ cup pure maple syrup
– 1 teaspoon vanilla extract
– ¾ cup whole raw almonds, toasted and coarsely chopped
– 1 large egg white, lightly beaten (for egg wash)
– 2 tablespoons turbinado sugar (for sprinkling)
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together flour, granulated sugar, baking powder, and sea salt in a large bowl.
3. In a separate bowl, combine lightly beaten eggs, maple syrup, and vanilla extract.
4. Pour wet ingredients into dry ingredients and mix until just combined.
5. Fold in toasted, coarsely chopped almonds until evenly distributed.
6. Turn dough onto a lightly floured surface and divide into two equal portions.
7. Shape each portion into a log approximately 12 inches long and 2 inches wide.
8. Transfer logs to the prepared baking sheet, spacing them 3 inches apart.
9. Brush the tops and sides of each log with lightly beaten egg white.
10. Sprinkle turbinado sugar evenly over both logs.
11. Bake for 25 minutes or until logs are golden brown and firm to the touch.
12. Remove from oven and let cool on the baking sheet for 10 minutes.
13. Reduce oven temperature to 325°F.
14. Transfer logs to a cutting board and slice diagonally into ½-inch thick pieces.
15. Arrange slices cut-side down on the baking sheet.
16. Bake for 10 minutes, flip each slice, and bake for another 10 minutes until dry and crisp.
17. Transfer biscotti to a wire rack to cool completely.
Maple glaze lovers can drizzle with a simple confectioners’ sugar and maple syrup mixture after cooling. The texture is firm yet delicate, shattering with a satisfying crunch. Serve alongside espresso for dipping or crumble over vanilla bean ice cream for a decadent dessert twist.
Maple Nut Tartlets
Forget basic desserts—these bite-sized maple nut tartlets deliver maximum flavor with minimal fuss. They’re buttery, crunchy, and perfect for impressing guests or treating yourself.
Ingredients
– 1 cup all-purpose flour
– ½ cup cold unsalted butter, cubed
– 2 tbsp granulated sugar
– 1 large pasture-raised egg, lightly beaten
– ¾ cup pure maple syrup
– ⅓ cup heavy cream
– 1 tsp vanilla extract
– 1 cup mixed nuts (such as pecans and walnuts), roughly chopped
– ¼ tsp fine sea salt
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 12-cup mini tart pan.
2. In a food processor, pulse the all-purpose flour, cold unsalted butter cubes, and granulated sugar until the mixture resembles coarse crumbs.
3. Add the lightly beaten pasture-raised egg and pulse just until the dough comes together.
4. Press the dough evenly into the prepared tart pan cups, ensuring a thin, uniform layer.
5. Blind bake the crusts for 12 minutes at 350°F (175°C) until lightly golden; this prevents sogginess.
6. In a saucepan, combine the pure maple syrup, heavy cream, vanilla extract, and fine sea salt over medium heat.
7. Bring the mixture to a gentle simmer, stirring constantly with a whisk until slightly thickened, about 3-4 minutes.
8. Stir in the roughly chopped mixed nuts until fully coated.
9. Evenly divide the nut filling among the partially baked tart shells.
10. Bake for 15-18 minutes at 350°F (175°C) until the filling is bubbly and the edges are golden brown.
11. Allow the tartlets to cool completely in the pan on a wire rack before removing.
12. For clean removal, run a knife around the edges while still warm but not hot.
Let these tartlets cool fully to set the gooey filling against the crisp shell. Their rich maple flavor pairs wonderfully with a dollop of whipped cream or a drizzle of dark chocolate for an extra decadent twist.
Maple Nut Ice Cream
Heads up, dessert lovers—this isn’t your average scoop. Whip up this velvety maple nut ice cream for a next-level treat that balances sweet, nutty, and creamy in every bite. No churn? No problem—just grab your ice cream maker and let’s go.
Ingredients
– 2 cups heavy cream, cold
– 1 cup whole milk
– ¾ cup pure maple syrup, grade A
– ½ cup granulated sugar
– 4 large pasture-raised egg yolks, lightly beaten
– 1 teaspoon pure vanilla extract
– ½ teaspoon fine sea salt
– ¾ cup toasted pecans, roughly chopped
Instructions
1. In a medium saucepan over medium heat, combine 1 cup whole milk, ¾ cup pure maple syrup, and ½ cup granulated sugar.
2. Heat the mixture, stirring constantly with a whisk, until the sugar dissolves completely and it reaches 170°F on a candy thermometer.
3. Temper the egg yolks by slowly pouring ½ cup of the hot milk mixture into the 4 lightly beaten egg yolks while whisking vigorously to prevent curdling.
4. Pour the tempered yolk mixture back into the saucepan and cook over low heat, stirring continuously, until it thickens to a custard consistency and reaches 175°F.
5. Remove the saucepan from the heat and stir in 1 teaspoon pure vanilla extract and ½ teaspoon fine sea salt.
6. Strain the custard through a fine-mesh sieve into a clean bowl to ensure a smooth texture.
7. Whisk in 2 cups cold heavy cream until fully incorporated.
8. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming, and refrigerate for at least 4 hours or until thoroughly chilled to 40°F.
9. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, about 20-25 minutes.
10. Fold in ¾ cup roughly chopped toasted pecans gently with a spatula until evenly distributed.
11. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Enjoy the rich, caramel-like sweetness of maple paired with the crunch of pecans in this decadent frozen dessert. Elevate your serving game by drizzling with extra maple syrup or crumbling it over a warm apple pie for an irresistible contrast.
Maple Cashew Clusters
You need these crunchy-sweet clusters in your life. Maple Cashew Clusters combine buttery cashews with rich maple syrup for an irresistible snack that’s perfect for gifting or munching.
Ingredients
– 2 cups raw whole cashews
– ¾ cup pure maple syrup
– 2 tablespoons unsalted butter
– ½ teaspoon flaky sea salt
– 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine the pure maple syrup and unsalted butter over medium heat.
3. Bring the mixture to a simmer, stirring constantly with a wooden spoon until the butter is fully melted and incorporated.
4. Continue simmering for exactly 3 minutes to slightly reduce the syrup, which will help the clusters hold their shape.
5. Remove the saucepan from the heat and stir in the pure vanilla extract and flaky sea salt until fully blended.
6. Tip: For optimal flavor infusion, add the vanilla off the heat to preserve its aromatic qualities.
7. Add the raw whole cashews to the saucepan and stir vigorously until every cashew is evenly coated with the syrup mixture.
8. Using a tablespoon, drop small mounds of the coated cashews onto the prepared baking sheet, spacing them about 1 inch apart.
9. Bake in the preheated oven for 12-14 minutes, or until the clusters are golden brown and bubbly.
10. Tip: Rotate the baking sheet halfway through baking to ensure even browning and prevent hot spots.
11. Remove the baking sheet from the oven and allow the clusters to cool completely on the sheet for at least 30 minutes to firm up.
12. Tip: For extra crispness, let the clusters cool undisturbed; they will harden as they reach room temperature.
13. Once fully cooled, gently break apart any clusters that have fused together.
Just out of the oven, these clusters offer a satisfying crunch with a deep, caramelized maple flavor that isn’t overly sweet. Serve them alongside a cheese board for a salty-sweet contrast or crumble over vanilla ice cream for an elevated dessert.
Glazed Maple Nut Donuts
Zesty autumn mornings demand these glazed maple nut donuts—crisp edges, fluffy centers, and that irresistible sweet-salty crunch. Bake a batch and watch them vanish before the coffee’s poured.
Ingredients
– 2 cups all-purpose flour, sifted
– ¾ cup granulated sugar
– 2 tsp baking powder
– ½ tsp fine sea salt
– 1 tsp ground cinnamon
– 2 large pasture-raised eggs, lightly beaten
– ¾ cup whole milk
– ¼ cup clarified butter, melted
– 1 tsp pure vanilla extract
– 1 cup pure maple syrup
– 1 cup chopped toasted pecans
– 2 cups vegetable oil, for frying
– 1 cup confectioners’ sugar, sifted
Instructions
1. Whisk together sifted all-purpose flour, granulated sugar, baking powder, fine sea salt, and ground cinnamon in a large mixing bowl.
2. Combine lightly beaten pasture-raised eggs, whole milk, melted clarified butter, and pure vanilla extract in a separate bowl.
3. Pour wet ingredients into dry ingredients and stir until just combined; avoid overmixing to ensure tender donuts.
4. Heat vegetable oil in a deep fryer or heavy pot to 350°F, using a candy thermometer for accuracy.
5. Scoop dough with a 2-tbsp cookie scoop and carefully drop into hot oil, frying in batches of 4 to maintain temperature.
6. Fry for 2-3 minutes per side until golden brown and puffed, flipping once with a slotted spoon.
7. Transfer fried donuts to a wire rack set over a baking sheet to drain excess oil.
8. Warm pure maple syrup in a small saucepan over low heat until fluid, about 2 minutes.
9. Brush warm donuts generously with warmed maple syrup using a pastry brush for even coating.
10. Sprinkle chopped toasted pecans over the glazed donuts immediately before the syrup sets.
11. Dust with sifted confectioners’ sugar just before serving for a polished finish. Buttery, nutty layers meld with that maple glaze—serve them warm with a cold brew coffee for the ultimate fall bite. Their crackly exterior gives way to a cloud-like crumb that’s pure indulgence.
Maple Nut Oatmeal
Elevate your breakfast game with this decadent maple nut oatmeal. Embrace the cozy vibes and fuel your day with this powerhouse bowl.
Ingredients
– 1 cup old-fashioned rolled oats
– 2 cups filtered water
– ¼ cup pure maple syrup, grade A dark amber
– ¼ cup raw pecans, roughly chopped
– ¼ cup raw walnuts, roughly chopped
– 1 teaspoon Madagascar bourbon vanilla extract
– ½ teaspoon fine sea salt
– ¼ teaspoon ground Ceylon cinnamon
Instructions
1. Combine 1 cup old-fashioned rolled oats and 2 cups filtered water in a medium saucepan.
2. Place the saucepan over medium-high heat and bring to a rolling boil, stirring occasionally with a wooden spoon.
3. Reduce heat to low and simmer uncovered for 5 minutes, stirring every 60 seconds to prevent sticking.
4. Add ¼ cup pure maple syrup, ¼ cup raw pecans, ¼ cup raw walnuts, 1 teaspoon Madagascar bourbon vanilla extract, ½ teaspoon fine sea salt, and ¼ teaspoon ground Ceylon cinnamon all at once.
5. Stir continuously for 2 minutes until the mixture thickens and the nuts become fragrant.
6. Remove from heat and let stand for 3 minutes to allow the oats to fully absorb the liquid.
7. Divide the oatmeal evenly between two serving bowls using a ladle.
Velvety oats meld with crunchy nuts and rich maple sweetness. Top with a drizzle of cold cream or serve alongside crispy bacon for a sweet-savory contrast.
Maple Nut Brownies
Punch up your dessert game with these decadent maple nut brownies. They deliver rich chocolate intensity balanced by sweet, earthy maple notes and crunchy toasted pecans—perfect for satisfying serious sugar cravings.
Ingredients
– 1 cup unsalted European-style butter, clarified
– 1 ½ cups granulated cane sugar
– ¾ cup high-quality Dutch-process cocoa powder
– ½ cup pure dark amber maple syrup
– 3 pasture-raised eggs, lightly beaten
– 1 teaspoon Madagascar bourbon vanilla extract
– 1 cup all-purpose flour, sifted
– ½ teaspoon fine sea salt
– 1 cup raw pecans, toasted and roughly chopped
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, allowing overhang on two sides for easy removal.
2. In a medium saucepan over low heat, melt 1 cup clarified butter completely.
3. Whisk in 1 ½ cups granulated cane sugar and ¾ cup Dutch-process cocoa powder until the mixture is smooth and glossy.
4. Remove the saucepan from heat and let it cool for 5 minutes to avoid curdling the eggs.
5. Stir in ½ cup dark amber maple syrup until fully incorporated.
6. Add 3 lightly beaten pasture-raised eggs and 1 teaspoon Madagascar bourbon vanilla extract, mixing vigorously until the batter is homogenous.
7. Gently fold in 1 cup sifted all-purpose flour and ½ teaspoon fine sea salt with a spatula, being careful not to overmix.
8. Fold in 1 cup toasted, roughly chopped pecans until evenly distributed.
9. Pour the batter into the prepared pan and spread it into an even layer with the spatula.
10. Bake for 25–28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
11. Allow the brownies to cool completely in the pan on a wire rack for at least 1 hour before slicing.
Moist and fudgy with a crackly top, these brownies offer a deep chocolate base punctuated by the caramel-like sweetness of maple and the nutty crunch of pecans. Serve them warm with a scoop of vanilla bean ice cream for an indulgent contrast, or enjoy them solo with a dusting of flaky sea salt to heighten the flavors.
Maple Macadamia Nut Clusters
Perfectly sweet, dangerously addictive—these maple macadamia nut clusters are your new obsession. Packed with crunch and caramelized flavor, they’re ridiculously easy to make and impossible to stop eating.
Ingredients
– 2 cups raw macadamia nuts, lightly toasted
– ¾ cup pure maple syrup, grade A amber
– ½ cup granulated cane sugar
– ¼ cup unsalted butter, clarified
– 1 teaspoon Madagascar bourbon vanilla extract
– ½ teaspoon flaky sea salt, such as Maldon
– 1 tablespoon cold water
Instructions
1. Preheat your oven to 350°F and spread the raw macadamia nuts in a single layer on a parchment-lined baking sheet.
2. Toast the nuts for 8–10 minutes, until fragrant and lightly golden, then set aside to cool completely.
3. In a heavy-bottomed saucepan, combine the pure maple syrup, granulated cane sugar, clarified butter, and cold water over medium heat.
4. Stir continuously with a silicone spatula until the sugar dissolves completely and the mixture begins to bubble.
5. Attach a candy thermometer to the side of the pan and cook without stirring until the temperature reaches 300°F (hard crack stage).
6. Immediately remove the saucepan from the heat and stir in the Madagascar bourbon vanilla extract and toasted macadamia nuts until fully coated.
7. Working quickly, drop tablespoon-sized clusters onto a silicone mat or parchment-lined baking sheet, spacing them 2 inches apart.
8. Sprinkle each cluster with flaky sea salt before the candy fully sets, about 30 seconds after portioning.
9. Allow the clusters to cool completely at room temperature for 45–60 minutes until firm and crisp.
10. Gently lift the clusters from the mat and store in an airtight container at room temperature for up to 2 weeks.
Just brittle-like shatter gives way to buttery macadamia crunch, all wrapped in deep maple warmth. Serve these clusters crumbled over vanilla bean ice cream or alongside a strong espresso for a next-level treat.
Conclusion
Overall, these 19 maple nut recipes offer delightful sweetness for any occasion. We hope you enjoy baking these treats as much as we loved sharing them! Give them a try, leave a comment with your favorite, and don’t forget to pin this article on Pinterest to save for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
